May 26 | Cuisine et Château
The magic of croissants, danishes, turnovers, and puff pastry is revealed in this hands-on workshop that demonstrates the technique of layering yeast leavened dough with butter.
You will learn how to get the most flavour and flakiness out of your products, and understand everything you’ll need to repeat the success at home.
This class includes a recipe booklet, a light meal and a customized kitchen utensil to take home.
Previous experience with bread making is recommended for this class.
Class format: hands-on
Class length: 3 to 3.5 hours
Sunday, May 26, 2019
11:00 a.m. – 2:oo p.m.
Cuisine et Château
103, 227 – 10 Street NW